for 14 pieces

Vinaigrette

2	limes, rinsed with hot water, dabbed dry, use a little grated zest and 2 1/2 tbsp of juice
1 tbsp	olive oil
2 piece	Medjool dates, cut into cubes
½	red chilli, deseeded, finely chopped
1 tbsp	chives, finely chopped

Oysters

14	oysters (e.g. Marennes)

How it's done

Vinaigrette

Mix the lime zest, lime juice, oil, dates, chilli and chives.

Oysters

Place the oysters on a kitchen towel, belly-side down. Hold the tip of the oyster with the towel (for protection), insert the tip of the oyster knife into the hinge of the oyster. Wiggle the knife gently between the top and bottom shells. Separate the two shells using this method, free the muscle from the top shell to prevent the flesh from being damaged. Open the other oysters in the same way.

Drizzle the date vinaigrette over the oysters, enjoy immediately.

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